Ingredients:
1 package (14 ounces) fresh or dried spaghetti
1 (packed) cup baby arugula
¼ cup chopped flat-leaf parsley
5-6 basil leaves
2-3 cloves of garlic
1 lemon
½ cup olive oil
¾ cup thawed frozen green peas
¼ cup grated Parmesan cheese
½ cup pine nuts
Salt & pepper
1 can quartered artichoke hearts, drained
Red pepper flakes
Instructions:
Cook pasta in salty water according to instructions on package (reserve some cooking water).
Combine arugula, parsley, basil and garlic in a food processor. Squeeze lemon on top, then pulse, adding a little olive oil in between pulses, until the mixture is emulsified.
Add the peas, Parmesan and half of the pine nuts to the food processor along with lots of salt and pepper. Blend until the pesto is smooth. (If your food processor is small, you can spoon the arugula mixture into a bowl and blend the rest of the ingredients in batches, then whisk everything together afterward.)
Spoon the pesto into a large serving bowl. Add the artichoke hearts.
Toss cooked pasta into the pesto bowl. It’s good for some of the pasta water to come with the spaghetti into the sauce. Serve topped with extra parsley, pine nuts and red pepper flakes.
Makes 4 servings.
Source: Natalie Wells